Would you like to

  • Reduce food safety incidents and cost,
  • Compliance with legal and Codex HACCP principles,
  • Lower risk of liability, fewer errors and customer complaints;
  • Continual improvement in products & processes;
  • Resource optimization – internally and along the food chain;
  • Sustainable food safety performance, Improves consumer / supplier /regulator confidence and relationships,
  • Competitive advantage in the marketplace, Promote international trade and Improved overall performance.


Food – raw, processed or retail-ready – is one of the most traded commodities across the globe. From fruits and vegetables to meats, seafood and ready-to-eat shelf-stable packaged foods, all form a comprehensive manufacturing, supply and distribution sectors. However, with such massive business come many issues concerning the safety and quality regarding packaging, storage, shipping and distribution of food products. This is where food safety management plays an important role.

The food industry has seen an increasing number of incidents where a certain product has adversely affected the consumer’s health.

There have been incidents where a certain food product needed to be withdrawn from the market because it was recognized as harmful for consumption. Considering the gravity of such incidents, the companies must maintain a high level of safety not only in the manufacturing facilities but also in the storage as well as while transporting.

1.Introduction to ISO 22000:2018-Food Safety Management System:

Whatever their size, or product, all food producers have a responsibility to manage the safety of their products and the well-being of their consumers.

The consequences of unsafe food can be serious. ISO’s food safety management standards help organizations identify and control food safety hazards, at the same time as working together with other ISO management standards, such as ISO 9001. Applicable to all types of producer, ISO 22000 provides a layer of reassurance within the global food supply chain, helping products cross borders and bringing people food that they can trust.

2. What is ISO 22000:2018

ISO 22000:2018, Food safety management systems – Requirements for any organization in the food chain, sets out the requirements for a food safety management system. It defines what an organization must do to demonstrate its ability to control food safety hazards and ensure that food is safe for consumption

3. Why to have ISO 22000:2018

It sets out the requirements for a food safety management system and can be certified to it. It maps out what an organization needs to do to demonstrate its ability to control food safety hazards in order to ensure that food is safe.

4. Standard applicable to

Any organization within the food chain, regardless of size, from feed producers, primary producers through food manufacturers, transport and storage operators and subcontractors to retail and food outlets.
Manufacturers and processors, service providers, transport operators and subcontractors, warehousing and distribution, retail stores and food services, as well as organizations closely related to the sector, such as manufacturers of equipment, packaging, cleaning products, additives and ingredients.

Would you like to

  • Increase the Staff and gain business owners’ confidence,
  • Reduce cost in SME in a long term,
  • Efficient use of resources and reduced waste,
  • Increased level of process control and product consistency,
  • Access to wider markets and attract more customers,
  • Reduced insurance costs and improve corporate image of business


1.Introduction to HACCP (Hazard Analysis and Critical Control Point):

It is a widely accepted technique throughout the world for preventing microbiological, chemical and physical contamination along the food supply chain.

The HACCP guides to identify the risks, establish critical control points, set critical limits and ensure control measures which are validated, verified and monitored before implementation. The effective implementation of HACCP Certification can enhance the ability of companies to protect the brand image, develop consumer confidence and conform to regulatory and market requirements.

2.What is HACCP (Hazard Analysis and Critical Control Point)

HACCP (Hazard Analysis Critical Control Point) is the systematic preventative approach to food safety. It addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.

The HACCP concept was pioneered in the 1960’s by the Pillsbury Company, the United States Army and the US National Aeronautics and NASA as a collaborative development for the production of safe foods for the US space programs. Pillsbury introduced and adopted HACCP as the system that could provide the greatest safety while reducing dependence on end product inspection and testing.

Recognizing the importance of HACCP to food control, the 20th session of Codex Alimentarius Commission held in Geneva Switzerland adopted Guidelines for the application of Hazard Analysis Critical Control Point (HACCP).

Principles of HACCP (Hazard Analysis and Critical Control Point)

  • Conduct a hazard analysis
  • Determine the Critical Control points
  • Detect Critical Limits
  • Establish a system to monitor the control of the CCP
  • Take corrective action when monitoring indicates that a particular CCP is not in control
  • Form procedures for verification to conform that the HACCP system is working effectively
  • Prepare Documentation concerning all procedures and records appropriate to the above principles and their application

3.Why to implement HACCP (Hazard Analysis and Critical Control Point)

To prioritize and controls potential hazards in food production. By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are safe.

Applicable to

Any establishment supplying fruits & vegetables, dairy products, meat & meat products, fish & fishery products, spices & condiments, nuts & allied products, cereals, bakery & confectionary, restaurants, hotels, fast food centres etc. can use HACCP.

Would you like to

  • Reduce in food safety incidents and cost;
  • Lower risk of liability.
  • Resource optimization – internally and along the food chain.
  • Sustainable food safety performance.
  • Improves consumer / supplier /regulator confidence and relationships.
  • Competitive advantage in the marketplace.
  • Promotes international trade.


1.What is FSSC 22000:2018

The FSSC 22000 Food Safety System Certification provides a framework for effectively managing  organization’s food safety responsibilities. FSSC 22000 is fully recognized by the Global Food Safety Initiative (GFSI) and is based on existing ISO Standards. It demonstrates that a company has robust Food Safety Management System in place that meets the requirements of customers and consumers.

2.Why FSSC 22000:2018

  • Safeguarding food safety risks from within and outside an organization.
  • Compliance with relevant legislation and regulations.
  • Meeting customer requirements, including major retailers and manufacturers.
  • International standard accepted by food buyers worldwide.
  • GFSI recognised scheme, hence meets the highest standards globally leading to international food industry acceptance.

3.Applicable to

The retail & wholesale sector such as.

  • supermarkets and hypermarkets
  • convenience stores
  • wholesale (cash and carry) stores
  • mass or club stores
  • food halls in departments stores
  • bakeries, butchers, etc.

Catering and food services sector:

  • Catering facilities including those serving airline, railways, cruise and passenger ships)
  • Hospitals and healthcare facilities
  • School and industry dining rooms
  • Restaurants and Coffee shops
  • Hotels, Hospitality and Banqueting Functions
  • Food services and food stores

Transport and storage of food and packaging materials:

  • farm to processor
  • primary processor to manufacturer
  • manufacturer to off-site warehouses
  • warehouse to retail store or restaurant
  • store or restaurant to final customer

Food manufacturers such as:

  • cheese factories and slaughterhouses
  • cereal grain factories
  • ready to eat food manufacturers
  • canned food processing companies, cookie factories and other manufactures of food products with a long shelf life

Packaging and packaging materials:

  • Flexible and rigid plastics, such as foils, blisters, crates, sachets
  • Paper, such as cartons, boxes, sacks
  • Metal, such as cans, bottles, boxes
  • Glass, such as jars, bottles
  • Shipping and transport containers, such as big bags, drums, tanks

Animal Feed is critical for all animals used in the food supply chain.

Do you protect

  • Your brand and consumer,
  • Ensure your customers maintain confidence
  • Demonstrate commitment from the top management to maintain quality & safety,
  • Establish a fool-proof food safety plan to manage risks,
  • Identify risk zones, get solutions to reduce accidents & hazards,
  • Minimize product recalls, Streamline processes, Reduce waste and attract more clients,
  • Reach new markets and Improve overall production & profits.


Food safety is a major concern across all countries, especially considering the increasing number of incidents that have led to product recall. Having uniform guidelines for assessment of hygiene and safety of helps organizations have a clear idea of how the operations should be run.

BRCGS Global Standard for Food Safety is one such standard specifying details for food safety with Issue 8 being the latest version. Brand Reputation Compliance Global Standards (BRCGS) began in the UK but is an internationally accepted standard for food safety across sectors in the industry. This is a standard recognized by the Global Food Safety Initiative (GFSI).

1.Introduction  to BRC Global Standards for Food safety

BRCGS is the leading trade body for UK retailers. Whether a retailer is a large multiple or department store, or a small independent shop, the BRCGS protects their interests. The BRCGS has developed a set of Global Standards, which is an international product safety and quality certification program and suppliers in more than 100 countries.

2.What is BRCGS for Food Safety

The Global Standard for Food Safety provides a framework to manage product safety, integrity, legality and quality, and the operational controls for these criteria in the food and food ingredient manufacturing, processing and packing industry.

The Standard focuses on:

  • encouraging development of product safety culture;
  • expanding the requirements for environmental monitoring to reflect the increasing importance of this technique;
  • encouraging sites to further develop systems for security and food defence;
  • adding clarity to the requirements for high-risk, high-care and ambient high-care production risk zones;
  • providing greater clarity for sites manufacturing pet food; and
  • ensuring global applicability and bench-marking to the Global Food Safety Initiative (GFSI).

3.Why BRCGS Food Safety:

Most British and many European and Global retailers and brand owners, as well as food processors, only include suppliers certified to the BRC Global Standard for Food Safety in their supply chain.

  • Provide evidence of commitment, and, in case of food safety  incident, legal defense in the frame of the “due diligence” concept.
  • Build and operate a management system capable of helping you to better meet food quality/safety requirements and legal compliance.
  • Provide a tool for food safety performance improvement and the means to monitor and measure food safety performance effectively.
  • Facilitate reductions in product waste, product reworking, and product recall.

4. Applicable to

  • Supplier of retailer-branded products and branded products,
  • food or ingredients for use by food-service companies,
  • catering companies,
  • food manufacturers.
  • Warehouses and pack houses
  • Slaughter houses
  • Food processing
  • Canneries
  • Handlers of high risk ready-to-eat product.

Would you like to be

  • Globally recognized company,
  • Build a Brand & Consumer Confidence,
  • Achievable & Cost-Effective and
  • Managing product safety.


Hygiene and safety of food does not end with its production, but also applies to the way it is packed, stored and distributed. This is why standards for packaging industry come in. BRCGS Global Standard for Packaging Materials is an internationally- recognized standard that is applicable for manufacturers of packaging and packaging materials that cater to both food and non-food sectors.

1.BRC IoP-BRC Global Standard for packaging and packaging products: 

BRC Global Standards, in partnership with The Packaging Society (IOP), created the BRC IOP Global Standard for packaging and packaging products to meet the demand. Like all GFSI-recognized standards, it incorporates feedback from key industry stakeholders to ensure it’s comprehensive enough for the global food industry.

2.What is BRC Global Standard for packaging and packaging products: 

The Standard applies primarily to the manufacturing of converted packaging used in food packaging and filling operations.  It is also intended to apply to: prior converting operations; operations supplying packaging materials from stock where additional product processing or repacking occurs; and, consumer disposable goods that come into contact with food that are made from packaging materials or material intended for food preparation.

3.Why BRC IoP:

  • meeting the needs of retailers and brand owners to reduce the audit burden
  • better recognition of the diversity of the packaging industry and its customers’ demands
  • encouraging greater transparency and traceability in the supply chain
  • encouraging adoption of the Standard as a means of improving product safety at small sites and facilities where processes are still in development.

4.Benefits of the standard

  1. increase transparency and product traceability within the supply chain
  2. improve the security and hygiene of your products
  3. raise customer satisfaction
  4. Improve supplier standards and consistency, and avoid product failure
  5. Eliminate multiple audits of food manufacturers such as product development, or specific quality issues

5 The BRC IOP Standard is applicable for:

  • Glass manufacture and forming
  • Papermaking and conversion
  • Metal forming
  • Rigid plastics forming
  • Flexible plastics manufacture
  • Print processes and Chemical processes

Would you like to

  • Improve processes and practices up to the farm gate,
  • Motivate your workforce,
  • Improve productivity, encourages sound environmentally farming practices and Improves management practices


1.Introduction to GlobalGAP (Good Agricultural Practices)

New pressures from consumers, retailers and legislation have placed new demands on farmers and growers. They are increasingly required to use production techniques that reduce the impact of farming on the environment (land and sea), to reduce their use of chemicals, and to make efficient use of natural resources, while safeguarding the welfare of both workers, farm animals and sea life.

Being able to show a commitment to good agricultural practices with Global G.A.P. certification has become essential for accessing the market.

2. What is Global G.A.P (Good Agricultural Practices)

Global G.A.P. is an internationally recognized set of farm standards dedicated to Good Agricultural Practices (G.A.P.).

For consumers and retailers, the GLOBAL G.A.P. certificate is reassurance that food reaches accepted levels of safety and quality, and has been produced sustainably, respecting the health, safety and welfare of workers, the environment, and in consideration of animal welfare issues. Without such reassurance, farmers may be denied access to markets.

Global GAP is composed of different modules, including an overall module (all farm based), three main base scopes (crop base, livestock base and aquaculture base) and several specific sub-scopes, ranging from fruit and vegetables to dairy, from combinable crops to fish.

The Fruit and Vegetables scheme covers the whole agricultural production process of the certified product, from the plant in the ground to non-processed end-product.

3.Why Global Global G.A.P (Good Agricultural Practices)

  • The consumers’ increasing demand for confidence in safe and sustainable food,
  • Better and easier access to the market
  • Clear agreements with retailers
  • More opportunities for fair competition
  • Possible increase in quality and quantity
  • Possible reduction of long term production costs
  • More effective management of production processes and legal issues

4.Global G.A.P (Good Agricultural Practices) is applicable to

  • Fruit and vegetable farmers and Exporter;
  • Small farmers,
  • farmer groups,
  • individual farms,
  • produce handling units who are involved in fruits and vegetables.

1.Introduction to Organic Certification

If an organization wants to commercialize organic products for a particular market, to gain consumer confidence, to protect the environment from harmful products and processes, to preserve animal welfare, the Organic certification can help.

2.What is organic certification:

It is an accredited process for producers of organic food and other agricultural products. The primary purpose and intention of this certification is to assure quality of product and prevent fraud before sales. That is why demand for this certification is growing day by day globally.

Organic certification is a certification process for producers of organic food and other organic agricultural products.

3.Why Organic Certification:

  • It is essentially aimed at regulating and facilitating the sale of organic products to consumers.
  • Individual certification bodies have their own service marks, which can act as branding to consumers—a certifier may promote the high consumer recognition value of its logo as a marketing advantage to producers.

Harvesting, Packaging, Processing, Labelling, Shipping and Transportation

4. What benefits it brings to the organization:

  • Organic Certification helps in building trust between consumers and organic farmers
  • The Certification Mark Organic is the only means to differentiate between certified Organic and
  • Conventional foods.
  • Labels and certification marks help a consumer to recognize trust worthy organic products easily.
  • Organic certification and the logo are important marketing tools.
  • Organic Certification helps in getting comparatively better price.

5. Applicable to:

Any business directly involved in food production including seed suppliers, farmers, food processors, retailers and restaurants.

Food safety is a major concern worldwide, with the danger of food-borne illnesses or related hazards always looming. Safety measures are taken while growing food crops include regulations for the use of pesticides and fertilizers. In the same way, when it comes to animal products, the focus is on the feed and its safety.

What is FAMI-QS: Feed Additives and Pre-mixtures Quality System (FAMI-QS) is the only certification focused on the safety and hygiene of the animal feed and related products. Recognized by the European Commission, FAMI-QS was established to assure the quality and safety of speciality feed ingredients and mixtures in animal feed. The guidelines include hygiene during the process of feed production, including that of the ingredients used. There are also detailed instructions for quality and nutrition management of the feed, feed additives and pre-mixtures.


The ultimate goal of this Code of Practice is to ensure feed safety by minimizing unsafe practices and the risk of hazardous ingredients entering the food chain. The feed is considered unsafe for its intended use if it is likely to pose a risk to human or animal health, or if the food derived from food-producing animals is unsafe for human consumption


  • Have a uniform assessment system
  • No need for other audits
  • Decrease hygiene & health risks
  • Monitor & Review process regularly
  • Maintain high-quality throughout
  • Reduce waste
  • Retain clients & gain new customers

When it comes to the quality and safety of meat and meat products, the end-product is only as good as what the animal eats. Considering this concept, special care must be taken on what the animal consumes at the farm and what kind of nutrition it gets.

Having FAMI-QS certification lets the clients know that the feed produced has been evaluated with the focus on safety, legality and quality of the feed.